No-Bake Chocolate Cake

Name: No-Bake Chocolate Cake
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: World Cuisine
Ingredients: - 1 Cup Medjool Dates (Soaked in hot water for 5 minutes and drained); - 1/2 Cup Desiccated Coconut; - 1 Cup Roasted Almonds; - 1 Cup Rolled Oats (GF oats for gluten-free); 1/4 Cup Coconut Yoghurt; - 3 Tbsp Cacao Powder; - 2 Tbsp Oat Milk (or GF plant milk); - 1 Tsp Vanilla Extract; - Pinch of Salt; - 1 Cup Cashews (Soaked in hot water for 10 minutes and drained).; - 2 Tbsp Coconut Yoghurt; - 3 Medjool Dates (Soaked in hot water for 5 minutes and drained); - 1 Tsp Vanilla Extract; - 1/3 Cup + 1 Tbsp Oat Milk (or GF plant milk); - 2 Tbsp Dark Chocolate (Chopped)

4 steps

Prep:10minCook:2h

You all loved my no-bake carrot cake so much that I decided to make a chocolate version! Made with cacao and coconut to give off major bounty vibes, this no-bake cake is healthier, plant-based and incredibly easy to make.

Updated at: Thu, 17 Aug 2023 11:31:04 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories280.6 kcal (14%)

Total Fat15.6 g (22%)

Carbs31 g (12%)

Sugars13.6 g (15%)

Protein7.8 g (16%)

Sodium31.7 mg (2%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

Step 1

Place all chocolate cake ingredients into a food processor and process until smooth.

Step 2

Place all frosting ingredients (start with 1/3 cup oat milk) into a food processor and process until smooth. Add more oat milk if needed. Texture should be thick and smooth.

Step 3

Line a baking tray or container, scoop chocolate cake in and press with your hands. Spread over frosting, garnish and set in the freezer for 1-2 hours.

Step 4

Remove from the freezer, slice and enjoy! Store in the fridge for 3-4 days.